Serves 8
55 min
Fig Upside-Down Cinnamon-Swirl Cake
Recipe GLPR9691feeb8dd2d3
A stunning upside-down cake featuring fresh figs arranged in a caramelized butter-sugar base, topped with a tender crumb made from whole-wheat pastry flour and nutty hazelnut meal. A cinnamon-sugar swirl is folded through the batter, creating beautiful veins of warm spice throughout. The cake is moist, flavorful, and perfect for serving at room temperature with tea or coffee.
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Ingredients
2 ounces (1/4 cup) unsalted butter, melted
2 tablespoons brown sugar
17½ whole About 15-20 figs, halved
2 ounces (1/4 cup) coconut oil, melted and briefly cooled
3 1/2 ounces (1/2 cup) granulated sugar
2 eggs
1/2 teaspoon vanilla extract
8 1/2 ounces (2 cups, spoon and level) whole-wheat pastry flour
4 ounces (1 cup) hazelnut meal
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
6 3/8 ounces (3/4 cup) buttermilk
Directions
Preheat your oven to 350°F. Grease a 9-inch springform pan or push pan with nonstick cooking spray and set aside.
In a small bowl, whisk together 2 tablespoons brown sugar and the cinnamon until well combined. Set the cinnamon-sugar mixture aside.
In another small bowl, combine the melted butter with 2 tablespoons brown sugar and whisk until smooth. Pour this mixture evenly across the bottom of your prepared pan.
Arrange the halved figs in a single layer over the butter-sugar base, placing them cut-side down in a concentric or decorative pattern. Set aside.
In a medium bowl, whisk together the whole-wheat pastry flour, hazelnut meal, baking soda, and salt. Set the dry mixture aside.
In a large bowl, whisk together the cooled coconut oil and granulated sugar until thoroughly combined and smooth.
Add the eggs to the coconut oil mixture one at a time, beating well after each addition to fully incorporate.
Stir in the vanilla extract until evenly mixed.
Add the buttermilk to the wet ingredients and stir to combine.
Add the dry flour mixture to the wet ingredients and fold together with a rubber spatula just until no streaks of flour remain—do not overmix.
Dollop half of the batter over the figs and use an offset spatula to spread it in an even layer, being careful not to disturb the fig arrangement.
Sprinkle the reserved cinnamon-sugar mixture evenly over the first layer of batter.
Dollop the remaining batter over the cinnamon-sugar layer and gently spread it evenly with an offset spatula to cover the top completely.
Bake in the preheated 350°F oven for about 40 minutes, until a toothpick inserted into the center of the cake comes out free of wet batter (it's fine if a few moist crumbs cling to it).
Remove the cake from the oven and let it cool completely in the pan before serving. Once fully cooled, carefully remove the cake from the springform pan by lifting the bottom away from the sides.
Serve the cake at room temperature, allowing the figs and caramelized sugar base to shine. Slice into 8 wedges and enjoy.
